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Mushroom Ragout on Polenta

By The Canadian Living Test Kitchen

Tested till perfect

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Mushroom Ragout on Polenta

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 522
pro 19 g
total fat 28 g
sat. fat 17 g
carb 44 g
fibre 6 g
chol 96 mg
sodium 926 mg
% RDI: -
calcium 32
iron 18
vit A 32
vit C 7
folate 46

This stick-to-your-ribs wintertime vegetarian main dish highlights an assortment of mushrooms, such as oyster and stemmed shiitake. No polenta? Instead, spoon ragout over mashed potatoes, hot cooked pasta or rice.

Ingredients

Preparation

In large shallow Dutch oven, heat butter over medium heat; fry shallots and garlic, stirring occasionally, until softened, about 10 minutes.

Add mushrooms, thyme, salt and pepper; cook, stirring often, until golden, about 12 minutes.

Stir in Madeira; reduce heat and simmer until almost no liquid remains, about 5 minutes. Stir in cream; simmer until reduced by half, about 2 minutes. Spoon over polenta; sprinkle with chives.

Additional information : Soft Fontina Polenta: In large saucepan, bring 3 cups (750 mL) water, 2 cups (500 mL) milk and 1/2 tsp (2 mL) salt to boil over medium-high heat; reduce heat to low. Gradually whisk in 1 cup (250 mL) cornmeal; cook, stirring often with wooden spoon, until as thick as porridge, about 20 minutes. Remove from heat. Stir in 1 cup (250 mL) shredded fontina or provolone cheese.

Makes 4 servings.

Per serving: about 198 cal, 10 g pro, 8 g total fat (5 g sat. fat), 22 g carb, 2 g fibre, 28 mg chol, 378 mg sodium. % RDI: 18% calcium, 2% iron, 10% vit A, 21% folate.

Source : Canadian Living Magazine: December 2006

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